In a large saucepan, heat the oil. Saute the bell peppers, the onion and garlic until softened, about 5 minutes. Stir in the beans, tomatoes, raisins, tomato paste, cumin, and cayenne (if using). Bring to a boil. Reduce heat and simmer, stirring as needed, until the flavors are blended, about 20 minutes.
This picadillo is excellent in vegan pita bread. Can also include lettuce and tomato as a topping.